Pistachio Stuffed Chocolate Cookies 🍫💚 Gooey & Irresistible!

Ingredients

• 115 g Unsalted Butter (softened to room temperature)
• 100 g Brown Sugar (packed)
• 50 g Granulated White Sugar (fine)
• 1 Large Egg (room temperature)
• 1 tsp Vanilla Extract (pure)
• 30 g Dutch‑Processed Cocoa Powder (sifted)
• 100 g Semi‑Sweet Baking Chocolate (chopped)
• 120 g All‑Purpose Flour (sifted)
• 0.25 tsp Salt (fine sea salt)
• 100 g Sweet Pistachio Spread (Nutella‑like, smooth and glossy)
• 30 g Chocolate Chips or Chunks (for topping, optional)
• 15 g Chopped Pistachios (for extra crunch on top, optional)

Instructions

1. Freeze Pistachio Centers

   Scoop the sweet pistachio spread into small mounds (about 1 tsp each) onto a parchment‑lined tray and place in the freezer until solid.

   Time: PT30M

2. Preheat Oven

   Preheat the oven to 350°F (175°C).

   Time: PT0M

   Temperature: 350°F

3. Melt Chocolate

   Place the chopped semi‑sweet chocolate in a microwave‑safe bowl and melt in 30‑second bursts, stirring between bursts until smooth.

   Time: PT1M

4. Cream Butter and Sugars

   In a mixing bowl, whisk the softened butter together with brown sugar and white sugar until the mixture is light, fluffy, and pale (about 3–4 minutes).

   Time: PT4M

5. Add Egg and Vanilla

   Add the egg and vanilla extract to the butter‑sugar mixture and whisk until fully incorporated.

   Time: PT1M

6. Incorporate Melted Chocolate

   Pour the melted chocolate into the bowl and fold it in with a spatula until the batter is uniform.

   Time: PT1M

7. Add Dry Ingredients

   Sift together Dutch‑processed cocoa powder, all‑purpose flour, and salt. Fold the dry mixture into the batter until the flour disappears; avoid over‑mixing.

   Time: PT3M

8. Quick Chill Dough

   Spread the dough up the sides of the bowl to create a thin layer; let it sit for about 10 minutes at room temperature or 5 minutes in the fridge to cool evenly.

   Time: PT10M

9. Portion and Flatten

   Using a cookie scoop, divide the dough into two portions per cookie – a slightly larger base and a smaller top. Flatten each portion with your hands into discs.

   Time: PT5M

10. Assemble Cookies

    Place a frozen pistachio mound in the center of each base disc, then cover with the top disc. Press gently around the edges to seal completely, ensuring no filling leaks.

    Time: PT5M

11. Add Toppings

    Transfer the assembled cookies onto a parchment‑lined baking sheet. Sprinkle chocolate chips or chunks on top for a glossy finish.

    Time: PT3M

12. Bake

    Bake the cookies for 12–15 minutes, until the edges are crisp and the tops are crackly. They will puff up initially and then settle as they cool.

    Time: PT13M

    Temperature: 350°F

13. Cool

    Remove the cookies from the oven and let them cool on a wire rack for about 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

200

Protein

2 g

Carbohydrates

25 g

Fat

12 g

Fiber

2 g